Fattoush with Labneh: A Fresh Middle Eastern Salad
There is something wonderfully satisfying about a salad that brings together so many different textures and flavors in one bite. Fattoush with labneh does exactly that: crisp vegetables, fresh herbs, toasted pita, tangy lemon, bright sumac and creamy labneh come together in a dish that is both refreshing and incredibly flavorful.
Fattoush is a beloved salad found throughout the Levant, traditionally made with fresh vegetables, herbs and pieces of toasted or fried pita. What makes it especially distinctive is the combination of sumac and pomegranate molasses in the dressing. The sumac brings a bright, citrusy tang, while pomegranate molasses adds a subtle sweetness and depth.
For this version, we take things one step further by serving the fattoush over a generous layer of labneh.
What Is Labneh?
If you haven't cooked with labneh before, think of it as a thick, creamy strained yogurt with a pleasantly tangy flavor. It's incredibly versatile and can be used as a dip, spread or creamy base for everything from roasted vegetables to salads.
Here, the labneh creates a cool, creamy contrast to the crisp vegetables and crunchy pita. Rather than mixing it into the salad, spread it across the bottom of a wide serving platter and layer the fattoush right over the top.
It makes the whole dish feel a little more special and makes it perfect for serving at the table.
The Key to Great Fattoush with Labneh
The beauty of fattoush is in its contrast. You want the vegetables to stay crisp, the herbs to be fresh and the pita to remain crunchy.
That's why the crispy pita goes on at the very last minute. If it sits in the dressing too long, it will lose that satisfying crunch.
The dressing is equally important. Whisk together extra-virgin olive oil, fresh lemon juice, pomegranate molasses, garlic, sumac and dried mint, then let it sit for about 10 minutes. This gives the dried herbs and sumac time to bloom and allows their flavors to infuse the dressing.
Then toss the vegetables and herbs with the dressing just before serving.
A Salad Full of Fresh Flavor
The vegetable combination here keeps things simple: juicy ripe tomatoes, crunchy cucumbers, peppery radishes and green onions. Fresh parsley and mint add plenty of herbal brightness, while a little dried mint brings another layer of flavor.
And then there is the sumac.
If you're not familiar with it, sumac is a deep red spice made from dried and ground sumac berries. It has a distinctly tart, lemony quality and is a classic ingredient in Middle Eastern cooking. You'll find it both in the salad and dressing, and it's also sprinkled over the labneh before serving.
Once everything comes together, every bite has a little bit of everything: creamy, crunchy, tangy, fresh, savory and just slightly sweet.
How to Serve Fattoush with Labneh
For the best presentation, use a wide serving platter.
Start by spreading the labneh generously across the bottom. Drizzle it with good olive oil and sprinkle with sumac. Spoon the dressed fattoush over the labneh, then finish with the crispy pita and a scattering of fresh mint.
The result is as beautiful as it is delicious—a colorful centerpiece that works just as well for a casual lunch as it does alongside a larger Mediterranean-inspired meal.
This is also a wonderful dish for sharing. Put it in the middle of the table and let everyone scoop through the layers of creamy labneh, bright vegetables and crunchy pita.
Fattoush with Labneh Recipe
Serves: 4–6
For the Salad
3 ripe tomatoes, cut into chunks
2 Persian cucumbers or 1 English cucumber, chopped
5–6 radishes, thinly sliced
4 green onions, sliced
1 cup flat-leaf parsley, roughly chopped
½ cup fresh mint, roughly chopped
1 tsp dried mint
2 pita breads, torn and toasted or fried until crisp
1–2 tsp sumac
Salt to taste
For the Dressing
¼ cup extra-virgin olive oil
3 Tbsp fresh lemon juice
1–1½ Tbsp pomegranate molasses
1 garlic clove, finely grated
1 tsp sumac
½ tsp dried mint
Salt and black pepper
To Serve
1–1½ cups labneh
Olive oil
Sumac
Fresh mint
Instructions
1. Make the dressing.
Whisk together the olive oil, lemon juice, pomegranate molasses, garlic, sumac, dried mint, salt and black pepper. Let the dressing sit for about 10 minutes so the dried mint and sumac can bloom.
2. Prepare the salad.
Add the tomatoes, cucumber, radishes, green onions, parsley and fresh mint to a large bowl.
3. Dress the vegetables.
Pour the dressing over the vegetables and gently toss until everything is well coated.
4. Prepare the labneh.
Spread the labneh generously across the bottom of a wide serving platter. Drizzle with olive oil and dust with sumac.
5. Assemble.
Spoon the fattoush over the labneh.
6. Add the crunch.
Scatter the crispy pita over the top right before serving. Finish with a little fresh mint and an extra sprinkle of sumac, if desired.
A Fresh Take on a Classic
Fattoush is a reminder that a great salad doesn't need to be complicated. With fresh vegetables, a handful of herbs, a bright dressing and something crunchy, you can create a dish that feels abundant and full of life.
Adding labneh makes this version especially inviting, turning a simple salad into something substantial enough to stand on its own or serve as part of a larger meal.
It's fresh, colorful, textured and meant to be shared—which is exactly the kind of food we love at Simply Red.